Cajun cookin’ meets classic German cuisine, just in time for duck hunting season! Louisiana native Jolie Meaux of Porch, Wine and Gravy shared her Duck Schnitzel recipe with us, and it’s up there with duck gumbo on the list of great ways to cook wild duck. The thin-pounded duck is lightly breaded and pan-fried until golden, then topped with a seasoned mushroom gravy. German settlers brought their comfort foods, like sausage and schnitzel, with them when they homesteaded in the bayous and woods of Louisiana more than a hundred years ago, and we’ve been enjoying their influence – with a little added Louisiana heat – ever since. The secret to keeping the duck tender and juicy is in the Blue Plate Mayo marinade – That’s the good stuff!

Jolie Meaux’s Duck Schnitzel with Hunter’s Sauce

Ingredients

Blue Plate Mayonnaise Marinade

• 3/4 cup Blue Plate Mayonnaise
• 3 tablespoons Creole mustard
• 3 dashes hot sauce
• 3/4 teaspoon Cajun/Creole seasoning

Hunter’s Sauce

• 8 slices bacon, diced
• 2 tablespoons butter
• 1/2 cup shallot (or onion), diced
• 4 cloves garlic, minced
• 16 ounces sliced mushrooms
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 2 cups chicken (or beef) broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons Cajun/Creole seasoning
• 2-4 tablespoons heavy cream (optional)

Schnitzel

• 1 1/2 cups peanut or vegetable oil, adjusted as needed for frying
• 4 duck breasts, skin removed (or substitute chicken breasts)
• 3 cups breadcrumbs
• 2 tablespoons grated Parmesan
• 1 tablespoon Creole/Cajun seasoning
• Sliced green onion, for garnish

Instructions

1. Combine all marinade ingredients in a large zip-top bag. Massage the bag to combine fully. Using a meat mallet or rolling pin, pound each duck breast to a thickness of about ¼ inch. (Do this between sheets of plastic wrap or parchment, or inside a zip-top bag.) Add the duck to the marinade, seal the bag and refrigerate for at least 1 hour or up to 24 hours.
2. While the duck is marinating, make the Hunter’s Sauce: Cook the diced bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Carefully drain off excess bacon fat in the skillet, leaving about 1-2 tablespoons in the skillet. Melt the butter in the skillet. Add the onion, garlic, and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, softened completely, and begun to brown, about 10-15 minutes. Reduce the heat to medium-low, sprinkle in the flour and stir to evenly coat the mushrooms.
4. Cook and stir the mixture for 30-60 seconds to remove the raw flour taste. Stir in the tomato paste and cook for about 2 minutes, allowing it to lightly brown. Slowly pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan. The mushroom mixture will be thick at this stage.
5. Add the broth a little at a time, stirring until smooth. Stir in the Worcestershire sauce, soy sauce, and seasoning. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10-15 minutes, until thickened. Add the bacon back in and stir to combine.
6. Stir in the cream, if a lighter colored, cream-based gravy is desired; otherwise it will be a brown gravy. Taste and adjust the seasoning as needed. Cover and keep warm until ready to serve. (Reheat gently if needed when ready to serve; if the gravy thickens too much, thin it with a splash of broth or water.)
7. Fry the schnitzels: In a shallow dish, combine the breadcrumbs, Parmesan and seasoning. Remove the duck from the marinade and gently swipe off any excess marinade (removing any excess mayo will make them crispier). Dredge each piece in the breadcrumb mixture, pressing firmly to coat. Place on a wire rack and let rest for 10-15 minutes to help the coating adhere.
8. Pour the oil into a large cast-iron skillet until it reaches just under ½ inch deep. Heat over medium-high heat to 365°F or until a breadcrumb dropped in the oil sizzles immediately. Fry the breaded duck, in batches if necessary, being careful not to overcrowd the pan, for 3-4 minutes per side or until deeply golden and crisp. Transfer to a paper towel–lined plate to drain. Serve topped with the Hunter’s Sauce.

Carnival time means everyone’s cookin’ up and down the block. And whether you’re marching on the route, catching throws, or hosting a krewe of friends at home, you’re gonna need party food that’s big, bold, and joyful – just like Mardi Gras. Roll into Carnival with our downright delicious recipes, all made extra rich ‘n tasty with Blue Plate Mayo – That’s the good stuff!

Parade Day Po-Boys

As Official Mayo of the Po-Boy, we like to think our po-boy recipes are Mardi Gras royalty! We’ve even got our own Po-Boy Guide so you can dive deep into these classic New Orleans sandwiches, how to dress them and where to eat them.

Bang Bang Chicken Po-Boy

Creole Hot Sausage Po-Boy

Roast Beef Debris Po-Boy

Fried Blackened Shrimp Po-Boy

Cochon de Lait Po-Boy

Handheld Street Bites

We all need a hand free to catch beads or hold a drink during Carnival, so why not plan for it? Get parade ready with these street snack favorites that are easy to make and fun to eat at Mardi Gras.

Crawfish Hand Pies

Cajun Pigs in a Blanket

Crawfish Fritters with Spicy Comeback Sauce

Classic Ham & Swiss Sliders

Muffuletta Wrap

The Big Easy Buffet

Here’s how to fuel up for a full day of parading, walking and dancing with the ultimate Mardi Gras party spread! These classic New Orleans party foods will keep your krewe satisfied from Zulu and Rex to the last truck parade.

Jalapeño Pimento Cheese Dip

Bloody Mary Deviled Eggs

Fancy Cajun Crab Dip

Jambalaya Quiche

Muffuletta Pasta Salad

Devilishly Good Chocolate Mayo Cupcakes

 

Game day brings your people together, and great party food keeps them coming back for more. Whether you’re hosting the whole krewe or keeping it casual, our playoff-ready recipes are rich, creamy, and packed with extra flavor with some help from Blue Plate Mayonnaise. From Bayou Hot Chicken Dip to Party Po-Boys to Spicy Cajun Deviled Eggs and more, this party spread is ready to play as hard as your team!

Mini Po-Boy Party Platter

Bayou Hot Chicken Dip

Slaw Dogs

Pimiento Cheese Dip

Spicy Cajun Deviled Eggs

Chocolate Mayo Cake Cookies

 

Our friend Jolie Meaux of Porch, Wine and Gravy has shared her very own baked ham recipe with us, and it’s a South Louisiana delight, perfect for any holiday. She tops it with a sweet and savory glaze featuring brown sugar, pineapple juice and Blue Plate Mayonnaise – That’s the good stuff – and serves it with a delicious gravy made from the pan juices. This flavorful ham will also shine when it’s time to finish those leftovers – it’s great for sandwiches, ham salad and much more.

Watch Jolie make her Bon Jambon Baked Ham with Glaze and Pan Sauce:

Jolie Meaux’s Bon Jambon Baked Ham with Glaze and Pan Sauce

Ingredients

Ham Preparation

• 1 bone-in smoked ham, 8-10 pounds (spiraled is best)
• 1/4 cup pineapple juice
• 2 tablespoons Creole mustard

Ham Glaze

• 1 cup brown sugar
• 1/4 cup Blue Plate Mayonnaise
• 1/4 cup Creole (or stone ground) mustard
• 1/2 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons red wine vinegar

Instructions

1. Take ham out of the fridge 1 hour prior. Preheat oven to 325°F.
2. Combine Creole mustard and pineapple juice; brush over ham.
3. Remove and discard the plastic disk on the bone, if any. Place the ham, flat side down, in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. While the ham is cooking, prepare the glaze: Combine all glaze ingredients in a small bowl and mix well. Allow to rest for 20 minutes; stir again to make sure everything is combined.
5. Remove the ham from the oven and turn the oven up to 425°F. Brush the glaze on the surface of the ham and, if spiraled, in between the slices, and return the ham to the oven. Bake for about 10 minutes or until the glaze is caramelized. Remove the ham and cool for 15-20 minutes.
6. While the ham cools, make the sauce: Carefully pour the pan and glaze drippings from the bottom of the roaster pan into a small saucepan. Bring to a simmer and simmer gently for about 15 minutes or until the sauce thickens slightly.
7. Serve the ham slices with a drizzle of the pan sauce.

After a holiday, our friend Jolie Meaux of Porch Wine and Gravy has a classic Cajun way to enjoy that leftover ham: chopped ham gets mixed with sweet and spicy Cajun chow-chow, some chopped onions and boiled egg, and just enough rich ‘n creamy Blue Plate Mayonnaise to bring it all together. Dip it with crackers, tuck it into sandwiches or wraps, or enjoy it on a bed of greens – or straight from the bowl. That’s the good stuff!

Watch Jolie make her Chow Chow Ham Salad:

Jolie Meaux’s Chow Chow Ham Salad

Ingredients

• 3 cups chopped ham
• 1/4 cup chopped celery
• 1/4 cup finely chopped onions
• 1/2 cup Blue Plate Mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons Cajun Chow Chow (or a relish of your choice)
• 2 boiled eggs, peeled and chopped
• 2 teaspoons Creole seasoning
• 3 dashes hot sauce

Instructions

1. Combine all ingredients in a bowl and mix well. Cover and refrigerate for 30 minutes to let flavors combine. (Alternatively, for a smoother texture, place the mixture in a food processor and pulse until it reaches desired texture.)
2. Serve the ham salad in a sandwich or wrap, over greens, or as a dip with crackers.

Southerners don’t leave next year’s good luck to chance – we cook it into our New Year’s Day menu! From blackeye peas and cornbread, considered symbols of coins and gold, to cabbage and collard greens, said to signify dollar bills in abundance coming your way, make sure your family and friends are getting their fill of lucky foods to set them up for the year ahead. Our favorite New Year’s recipes are made extra rich and delicious with Blue Plate Mayo. That’s the good stuff!

Creamy Blackeye Pea Salad

Blue Plate’s Easy Cornbread

“Cajun BLT” – Hot Sausage, Collards & Tomato Po-Boy

Corned Beef & Cabbage Po-Boy with Green Remoulade

Jolie Meaux’s Potato Salad Croquettes

Ingredients

Potato Salad

• 3 pounds red potatoes
• 6 hard-boiled eggs, peeled and small diced
• 1 small red onion, chopped
• 1 green bell pepper, finely diced
• 2 celery ribs, finely diced
• ⅔ cup Blue Plate® Mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons yellow mustard
• 2 tablespoons dry ranch seasoning
• 1 tablespoon Creole/Cajun seasoning
• 1 tablespoon hot sauce
• ¼ cup green onion, thinly sliced

Croquettes

• 4 cups potato salad
• 1 cup flour
• 1 tablespoon Cajun/Creole seasoning
• 2 large eggs
• 2 tablespoons water
• 2 cups Panko bread crumbs
• Peanut oil (or oil of choice), for frying

Instructions

1. Make Potato Salad: Bring a large pot of salted water to a boil, add the potatoes and cook until fork tender. Strain and let cool.
2. Cut the potatoes into small cubes and place in large bowl. Add the diced eggs, red onion, bell pepper, celery, mayonnaise, mustards and seasonings and mix well. Top with the green onions and chill for at least 1 hour.
3. Prepare Croquettes: Line a rimmed baking sheet with parchment paper. In a large bowl, coarsely mash the potato salad with a potato masher. Scoop about 1 1⁄2 tablespoon of potato salad at a time and roll it into 1 1⁄2-inch balls; place them on the parchment covered pan, cover with cling film and refrigerate for at least 30 minutes or up to overnight.
4. In a medium Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 375°. In a medium bowl, whisk together the flour and seasoning. In another medium bowl, whisk together the eggs and 2 tablespoons water. In a third bowl, place the bread crumbs. Working in batches, dredge the balls in the flour mixture, shaking off excess, then dip in the egg mixture, letting excess drip off, and then dredge in the bread crumbs, shaking off excess.
5. Gently lower the croquettes into the hot oil and fry until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve on top of a bowl of gumbo or as an appetizer with a dipping sauce.

For generations, Southern cooks have known to stir a bit of Blue Plate Mayonnaise into their cake and cookie batters. With its egg-yolks-only richness, Blue Plate gives baked goods a moist, tender crumb and a velvety texture like no other. Blue Plate also turns a basic pie crust into something unforgettable! But don’t take our word for it – get baking and give it a taste. These desserts are family-approved and have the Blue Plate Mayo already “baked in” the recipe. That’s the good stuff!

Chocolate Mayo Cake Cookies

Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake

Chocolate Coffee Mayonnaise Cake

Devilishly Good Chocolate Mayo Cupcakes

Chocolate Mayo Brownie Bites

Blue Plate Mayonnaise Pie Crust

 

 

The weekend after Thanksgiving is ahead, and you’ve got family and guests to feed – and a fridge full of leftovers. Introducing the Bénédicte à la Dinde, created by our friend Jolie Meaux of Porch, Wine and Gravy. It’s a version of Eggs Benedict that turns those leftovers into something completely new and delicious.

A crowd pleasing, easy to make brunch dish.

In under 30 minutes you’ll have a meal that’s pure Louisiana gold, made from what’s already on hand, with help from a simple mock Hollandaise using Blue Plate Mayo – That’s the good stuff! Watch Jolie make it and get the recipe below: 

Bénédicte à la Dinde (Turkey Benedict):